Hmm….Gobi Paratha.I miss Indian breakfast.Most often my Mom made plain ‘Paratha’ with ‘Bhujiya’ for breakfast which we ate,right out from the stove.Very hot since we couldn’t wait .Subject to another post at sometime.If you are wondering what i am blabbing about,let me explain it word by word.
Gobi – Hindi for ‘Cauliflower’.My all time favorite vegetable.And I am literally drooling as i type ,remembering my mom’s ‘Gobi-Aloo Sabzi’ on special occasions.
Paratha (p-ra-ta) – Check it out in all details at this post.So ‘Gobi Paratha’ is essentially,a paratha made by stuffing the dough with very fine spiced cauliflower mixture.
- My sister gave me a tip to NOT add salt until right before closing the dough as it extracts lots of water from the filling mixture and dough become soggy un-rollable and utter disaster.
- You can roll the dough in whichever way/surface you are used to.Indian kitchen usually lack granite counter top and such and are very limited in space.So rolling pin(‘belan’) on round wooden surface(called ‘Chakla’ ) is what Indian household uses to roll the dough for everyday staple ‘Roti'(Tortilla).I am used to this way so i packed this little piece of heritage in my suitcase.It is available in Indian stores here.
- I prefer to use ‘Tawa’ to make this .It is an Indian iron skillet,designed to be used for Tortilla/Paratha/Roti etc.It is LOT lighter than traditional Mexican Tortilla skillet and comes in various sizes.Also available in Indian stores.
- You can use flax seed oil or anything of your choice,I prefer ‘Ghee(Indian Clarified Butter)‘,i know not so healthy.
- Since cauliflower is shredded so fine that the filling is NOT needed to be pre-cooked as it gets soft and cooks as paratha cooks.Type of filling will decide whether it should be pre-cooked or not.
- You are limited only by your imagination,what you can fill your dough with.Rename it according to the type of filling you are using.